THE LOCAL PIG

In a time where most of our food is bought with little knowledge where it comes from, Local Pig owner, Alex Pope wanted a place where people in Kansas City could learn more about the food they eat and where comes from. Thus the Pig was born.

When you enter the Local Pig you’ll notice it’s not like any butcher shop you’ve been in before. It’s open, bright and decorated with large maps highlighting local farms where all of the meat comes from. But the key thing you’ll notice is that the butchering happens in plain view for customers.

That’s because the Local Pig isn’t simply a locally sourced butcher shop, it’s a place of learning. One of the main reasons Alex started his shop was to bring people closer to the foods they eat. And so, he offers classes that teach people how to break down whole animals as well ancient art of Charcuterie, a process of curing meat without the need of refrigeration.

Alex believes the more people understand about butchering an entire animal, the more respect people have for the food they eat. At the shop, you definitely feel an air of transparency.

Yet in his heart, Alex is still chef. Having spent years at the famous American restaurant before running the successful R Bar bistro, Alex hasn’t lost the propensity for making artisan creations. In the meat locker you’ll find an array of weird and enticing experiments from habanero Andouille to goat chorizo.

Located in the East Bottoms, the Local Pig has elevated the ancient craft of butchering into an art form.